a recent refrain in our house goes something like this:
me: “what time did you say you were cutting power to the entire house?”
my husband: “uh, in a little while. just as soon as i finish (::insert task here::).”
me: “and how long will it be out for?”
my husband: “well, it depends. probably about an hour.”
my husband: “why? does that not work?”
me: “well, i was about to start making dinner…”
so, yeah. there hasn’t been a lot of multi-step bread making with precise baking time orchestration or baked dishes that benefit from a long, slow cooking time or even meals that require a lot of prep and steps involving the microwave and stove top lately.
no, recently, we’ve been all about keeping it simple. well, at least in terms of meals. arguably converting from oil and electricity to gas for heat/hot water/cooking/clothes drying; installing overhead lights that require belly crawling through the attic crawl space; and demoing the tile out of our only bathroom so that we can replace the chest-height medicine cabinet/mirror/light with things at the appropriate height (i.e. high enough to see our faces while standing up straight) is not *exactly* keeping it simple…
but when it comes to dinner, we’ve been streamlining! to wit, these asian style salmon tacos were born out of a desire to use leftover salmon from asian salmon burgers. so, if you want to have the burgers one night and then use the leftover salmon for these tacos, go for it! the only difference with the salmon here is that i left out the breadcrumbs, since we’re not trying to get the salmon to stay together in a burger shape, but you could just crumble the salmon anyway, either before or after cooking (they’re breadcrumbs, not epoxy).
while the salmon is cooking, i just thinly slice some purple cabbage and rinse off some cilantro (thank you bag of shredded carrots!). simple. in fact, once the salmon is cooked, you could put the rest of the tacos together without electricity, if you had to. but it’s certainly nicer if the power is on…
ps – planning tip: in addition to overlapping with the asian salmon burgers, a bunch of the ingredients that we use here for asian style salmon tacos (hoisin, shredded carrots, lime, purple cabbage, even cilantro), all turn up in the fresh vegetable spring rolls that we have coming on thursday. you know, just in case you want to plan a tasty seasons hat trick of sorts.
pps – since i keep telling you how much it’s snowing up here, i also wanted to share my discovery from earlier today: little purple and yellow crocuses are budding out in front of our house! feeling grateful to the previous owner of our house who did things like “plant bulbs”, a task that never even makes it onto my to-do list. know your strengths and all, you know?
- 2 teaspoons olive or coconut oil
- 3/4 pound (340 g. / 12 oz.) skinless salmon filets (i use defrosted frozen)
- 2 ½ teaspoons low sodium soy sauce (or coconut aminos, for gluten/soy free)
- 2 ½ teaspoons sriracha
- 2 large cloves of garlic, roughly chopped
- 2 ½ teaspoons finely chopped fresh ginger
- 2 scallions, chopped
- ¼ cup chopped fresh cilantro
- (8) 6” (15.25 cm) tortillas (use 100% corn and check the label if you need gluten/dairy free)
- 2 ½ cups (136 g. / 4 ¾ oz.) thinly sliced purple cabbage
- 2 cups (88 g. / 3 oz.) shredded carrots
- ¼ cup roughly chopped fresh cilantro
- lime wedges, for serving
- hoisin sauce, optional, for serving
- wasabi paste, optional, for serving
- in a food processor fitted with the metal blade, combine the salmon, soy sauce, sriracha, garlic, ginger, most of the scallions, and most of the cilantro. pulse for 10 – 20 seconds, until it’s all combined (but not to the point that it turns into a totally homogenous salmon paste). add the rest of the scallions and cilantro in and pulse just for a second or two to mix them in without really chopping them up too much.
- heat a large nonstick skillet over medium heat with two teaspoons of oil. cook the salmon, stirring occasionally, until all of it is cooked through (no more pink).
- just before the salmon is done cooking, stack the tortillas on a plate and drape a damp, clean paper towel over them. microwave for 20 – 30 seconds, just until the tortillas are barely warm and pliable.
- once the salmon is ready, divide it among the tortillas then top each one with the purple cabbage, carrots, and cilantro. serve with lime wedges, hoisin, and wasabi, if desired.
leftovers are actually better than you would expect, especially if each component is stored in a separate container. even if the tacos are assembled ahead of time (say, to photograph them while the sun is out in the afternoon) and then reheated very briefly (about 30 seconds) in the microwave, the tortilla softens (we were using 100% corn tortillas) and the crunchy veggies stay crunchy. i’m not recommending this, per se, so much as passing along our experience, in case it’s helpful.
adapted from my asian salmon burgers.
nutrition facts are per taco, using corn tortillas
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